REYNOLDS ELECTRICAL & ENGINEERING CO., INC.
POSITION DESCRIPTION

POSITION TITLE: Fry Cook
JOB CODE + 030409, 030468
DATE PREPARED : May 20, 1993 Revised: December 13, 1993

SUMMARY STATEMENT

The incumbent prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for
consumption in the Nevada Test Site Food Service Cafeteria.

DIMENSIONS

The incumbent reports to Second Cook, Chef, or Food Services Supervisor and has no supervisory
responsibility; may perform in lead capacity.

NATURE AND SCOPE

1. Prepares food in advance or “to order” for meal period assigned;

2. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles;

3. Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment;

4. Bakes, roasts, broils, fries, grills, and steams eggs, meats, fish, vegetables, and other foods under guidance;

5. Adds seasoning to food, according to instructions from others, during mixing or cooking;

6. Observes and tests food being cooked by tasting, smelling, and piercing with fork to determine that it is
cooked; carves meat, portions food on serving piates, adds gravies and sauces, and garnishes servings to fill

orders as directed;

7. May wash, peel, cut, and shred vegetables and fruits to prepare them for use; may butcher chickens, fish,
and shellfish as directed; may bake bread, rolls, cakes, and pastry as time permits;

8. Maintains a "clean-as-you-work” environment at all workstations; cleans and details grill surfaces, drip pans,
and snack line surfaces, floors, and boxes at end of meal periods;

9. Adheres to all Company EEO, affirmative action, environmental, health, safety, quality assurance, and
security programs;

10. Performs related work as required.

ESSENTIAL JOB FUNCTIONS Constantly = Over 2/3 of time
Frequently = 1/3 - 2/3 of t
Physical han},

1. Constant standing/walking throughout work shift;

2. Frequent lifting/carrying food/supplies up to 25 pounds; occasional lifting up to 50 pounds of loaded
trays/supplies;

3. Frequent pushing/pulling using both hands/arms opening doors, using knives/equipment, cleaning, etc.,
exerting force of 5 to 30 pounds;


Fry Cook

4. Frequent bending/twisting at waist/knees/neck or slightly forward while working at counter or grill,
Preparing food, placing food in ovens, cleaning, etc.;

5. Constant use of both hands/arms in reaching/handling/grasping/tingering while preparing food, cleaning,
etc.; overhead reaching required;

6. Constant use of sight abilities in overseeing kitchen activities and maintaining a safe work environment;
visual requirements include color vision, hand/eye coordination, and visual acuity in near- and mid-range
vision;

7. Constant use of hearing/speech abilities in communicating with kitchen and pantry personnel, food servers,
customers, coworkers, and supervisors;

8. Frequent use of sense of smell and taste in determining flavor and quality of food being prepared;
9. Frequent use of sense of touch in determining doneness of foods.
Mental

1. Frequent mental alertness, attention to detail, and accuracy required in ensuring that food is prepared well
according to all procedures and instructions and in maintaining a sate work environment;

2. Must be able to follow oral and written instructions and complete all assignments in a timely manner;
3. Must possess basic mathematical skills and be able to read/write/speak English, instructions, rules, etc.;

4. Must be able to deal with pressure of multiple processes/interruptions while maintai
schedule.

WORKING CONDITIONS AND EQUIPMENT USED

Ing kitchen production

Work is performed indoors in a food service kitchen environment.

Tools & Equipment Used: Ovens, grills, knives, mixers, chemical/cleaning solutions, and assorted kitchen
utensils/equipment. Safety equipment inciudes safety glasses/shoes and eye/hearing protection.

REQUIRED TRAINING AND WORK EXPERIENCE

Four years of experience as Fry Cook. Time spent in these classifications in attaining accredited certification
can be counted as part of overall required experience.

OTHER SPECIAL QUALIFICATIONS

The wording "accredited certification’ as used above is certification of course completion in specific
classification from an accredited school or certification of course completed while in the military. It will be the
responsibility of the applicant to present such credentials in a reasonable time period.